Comparison Of Caspase-3Activity In Livestock And Poultry And Different Chilling Method On Caspase-3Activity

The objective of this study is to compare whether caspase-3activity is activated in the M. longissimuslumborum of cow and M. longissimus dorsi of sheep, and breast and leg muscle of goose during the initialstage of postmortem. M. longissimus lumborum samples of cows were obtained at0,4,8, and24h afterslaughter. M. longissimus dorsi samples of sheep and breast and leg muscle samples of geese were taken at0,3,6,9, and24h. All samples were analyzed for western blotting and caspase-3activity analysis. Pro-caspase-3was cleaved into active caspase-3during the initial stage of postmortem in the M. longissimus lumborum ofcow. Caspase-3activity was found to increase gradually at0,4and24h postmortem in the cow. Pro-caspase-3was activated at6h and9h postmortem in the M. longissimus dorsi of sheep. Caspase-3exists with only thepro-caspase-3form and caspase-3activity is not activated at postmortem in breast and leg muscle of goose.The results of this study showed that caspase-3activity had difference in different species and that changes incaspase-3activity over time in different species was different.The objective of this study is to compare the effects of different chilling method on caspase-3activity inthe M. longissimus lumborum of cow during the initial stage of postmortem. The left carcasses were chilledusing traditional chilling method and the right carcasses were chilled using three-step chilling method for24h.M. longissimus lumborum samples of cows were obtained at0,4,8, and24h after slaughter. All samples wereanalyzed for western blotting, caspase-3activity analysis and shear force analysis. Pro-caspase-3was cleavedinto active caspase-3using traditional chilling method and three-step chilling method during the initial stage ofpostmortem in the M. longissimus lumborum of cow. The caspase-3activity was found greater at8h and24hpostmortem in three-step chilling method, which was significantly higher than at8h and24h postmortem intraditional chilling method. The shear force was found lower at1d and3d postmortem in three-step chillingmethod than traditional chilling method. The result shown that caspase-3contributed to proteolysis ofmyofibrillar proteins in three-step chilling method and improve tenderness of meat.